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prosciutto, roquerfort, and pine nut pasta

I needed a fast dinner recently and we had a few bits in the frig.  Prosciutto.  Roquerfort.  The combination sounded good so I put the combination together.  It really worked.  Just ummmed as we ate because it was too good to stop.

prosciutto, roquerfort, and pine nut pasta

1 pound dry pasta

about 1/4 pound roquerfort cheese

about 1/4 pound prosciutto, sliced in small pieces

about 1/4 cup pine nut (probably more)

2 tablespoons olive oil

Cook your pasta.

In a frying pan, heat the oil.  Add the prosciutto and pine nuts.  You want the prosciutto crispy and the pine nuts starting to toast and have brown bits.

When the pasta is al dente, drain and portion into bowls.  Top with the prosciutto and pine nuts.  Break up the roquerfort and sprinkle over.


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